Total Time
50mins
Prep 15 mins
Cook 35 mins

I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Cut tops off the peppers and scrape out the insides; making sure to get all of the seeds.
  3. Once cleaned out, place peppers in a casserole dish.
  4. If need be, cut a little off the bottoms to even out the peppers so they stand straight up.
  5. Brown beef with chopped onions.
  6. Drain off excess fat.
  7. Add tomatoes, 2 cans of the tomato sauce and Worcestershire sauce; salt and pepper to taste.
  8. Bring to a boil and stir in uncooked instant rice; cover, remove from heat and allow to stand 3-5 minutes.
  9. Stir meat mixture and spoon it into the peppers.
  10. *Optional-Pour remaining can of tomato sauce around the bottom of the baking dish.
  11. You can add a little bit of water to thin it out, if you desire.
  12. If not using remaining can of sauce, be sure to add 3-4 tbsp.
  13. of hot water to bottom of baking dish.
  14. Cover baking dish and bake in the preheated oven for approximately 30 minutes or until peppers are tender.
  15. Remove cover, sprinkle with cheese and bake for a few more minutes to allow the cheese to melt.
Most Helpful

5 5

Thanks for providing the picture! The detail was wonderful. I liked this recipe because it wasn't dry!

5 5

Thanks for the delicious recipe!! I blanched the peppers before stuffing them so they would cook faster and more evenly. Used a splash of A1 and some Frank's Red Hot to give it a little kick. Also chopped the top of the pepper that I cut off and tossed it into the mix. Super yummy and will DEFINITELY be making again, especially the way our green peppers are growing in the garden. Thanks again!

5 5

wonderful!! I cooked the empty peppers in the micro using my deep covered baker for 5 minutes then filled them and put them back in the micro for 12 more minutes. They were the best stuffed peppers I've ever made.